Pecan dreams are a classic cookie I’d always see on my Grandma’s dessert table. A crisp, buttery cookie laced with finally chopped pecans and rolled in powdered sugar.

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These cookies were always present on my grandma’s cookie trays. After stealing a few of the Hershey Kisses from off of her peanut butter blossoms, I’d move on to her pecan dreams. And boy are they addictive! They are the perfect size to pop into your mouth as you walk in and out of the kitchen.

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This year I wanted to make a few of the Christmas cookie recipes I have and wanted to start with my maternal grandmother’s recipe for pecan dreams. Although these cookies are so classically retro, they’re also simple, make a boat load (65+ cookies!) making these great for pot lucks, cookie swaps and to have at your the holiday dessert table. Or for those times when you’re kicking yourself for not ordering the Instant Pot on Cyber Monday when it was basically half off and you are regretful and need to eat allthefeelings.

Hopefully Santa reads my blog. 😉

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Toast 1 cup pecans in a dry skillet for 4 to 6 minutes. Transfer to a cutting board, let cool and then chop very fine.

Into a large bowl or bowl of your stand mixer, add 2 sticks room temperature unsalted butter, 2 cups unbleached all purpose flour, 1/2 cup powdered sugar, the finely chopped pecans, 2 teaspoons pure vanilla extract and 1/4 teaspoon fine salt.

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Starting on low, increase the speed slowly, mixing until combined. Scraping down the sides and bottom of the bowl as you go. Cover the dough and refrigerate for 30 to 40 minutes. The dough should be scoop-able yet firm.

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Next, use a 1-tablespoon scoop to measure out the dough for each cookie. Place 20 dough balls 2-inches apart on one of the prepared pans and then roll into smooth balls that are no larger than a nickel in diameter.

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Slide the pan onto the middle rack of your preheated oven and bake for 6 to 7 minutes. Rotate the pan and bake for 6 minutes more. Or until the edges and bottoms are lightly golden in color.

Meanwhile, add the reserved 1 cup powdered sugar to a bowl.

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Now let the cookies cool on the pan for 10 minutes before gently tossing, a few at a time, into a bowl of powdered sugar.

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The warmth of the cookies will melt the powdered sugar to stick to the cookies.

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The cookies themselves are light and crisp, buttery and nutty. I love the texture and simplicity of these cookies. I had some mini-muffin liners that I like to place them in the middle of and then place them onto a platter.

Just be warned, these are majorly delicious and extremely addicting!

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Enjoy! And if you give this Pecan Dreams cookie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 46 cookies

Pecan Dreams (Snowball Cookies)

Pecan Dreams (aka Snowball Cookies) are a classic cookie I'd always see on my Grandma's dessert table. They are crisp, buttery cookies laced with finally chopped pecans and rolled in powdered sugar.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Ingredients

  • 1 cup pecans
  • 2 cups unbleached all purpose flour
  • 1 cup unsalted butter, at room temperature
  • 1½ cups powdered sugar, divided
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine salt, pink Himalayan or sea salt

Equipment

Instructions 

  • Toast 1 cup pecans in a dry skillet for 4 to 6 minutes. Transfer to a cutting board, let cool and then chop very fine.
    Toss the cooled chopped pecans with the flour.
  • In the bowl of your stand mixer, add unsalted butter, 1/2 cup of the powdered sugar, finely chopped pecans, vanilla extract and fine salt.
  • Starting on low, increase the speed slowly, mixing until combined. Scraping down the sides and bottom of the bowl as you go. Gradually add in the flour/pecan mixture, mixing until combined. Scraping the sides and bottom of the bowl halfway through.
  • Cover the dough and refrigerate for 30 to 40 minutes. The dough should be scoop-able yet firm.
  • Meanwhile preheat your oven to 350℉ (or 180℃).
    Line 2 rimmed baking sheets with a silicone mat or parchment paper.
  • Next, use a 1-tablespoon scoop to measure out the dough for each cookie. Place 20 dough balls roughly 2-inches apart on the prepared pans and then roll into smooth balls that are no larger than a nickel in diameter.
  • Slide one or both of the pans, if both will fit, onto the middle rack of your preheated oven and bake for 6 to 7 minutes. Rotate the pan(s) and bake for 6 minutes more. Or until the edges and bottoms are lightly golden in color.
  • Meanwhile, add the reserved 1 cup powdered sugar to a bowl.
  • Let the cookies cool for 10 minutes on the pan before rolling in the powdered sugar. Repeat with any remaining dough.
  • Once cooled completely, arrange on a serving platter and dust with more powdered sugar if desired.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1cookie, Calories: 86kcal, Carbohydrates: 8g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 11mg, Sodium: 13mg, Potassium: 16mg, Fiber: 0.4g, Sugar: 4g, Vitamin A: 125IU, Vitamin C: 0.02mg, Calcium: 4mg, Iron: 0.3mg
Author: Laurie McNamara
Course: Desserts & Sweet Treats
Cuisine: American